Gas-range or gas-stove.



' No. 882,878. PATENTBD OUT. 9, 1906.

J. ROY.

GAS RANGE 0R GAS STOVE.

APPLIUATION FILED NOV. 20. 1905.

' z SHEETS-SHEET 1.

.1. T 3 3% gww m a; i

WIfNESSES: IN ENTOR 3 T m: NORRIS PETERS ca, WASHINGTON, o. c.

PATENTED 001". 9, 19062 J. ROY. GAS RANGE 0R GAS STOVE.

APPLIOATION FILED NOV. 20. 1905.

2 8HEETS--SHEET 2.

A TORNEYS run NORRIS PITERS cm, wnsnmamn, u. c

UNITED STATES PATENT oEEIoE.

JOSEPH ROY, OF OLEVELAND, OHIO, ASSIGNOR TO AMERICAN STOVE COM- PANY, OFST. LOUIS, MISSOURI, CORPORATION OF NEW JERSEY.

GAS-RANGE OR GAS-STOVE.

Specification of Letters Patent.

Patented Oct. 9, 1906.

To all whom it may concern.-

Be it known that I, JOSEPH ROY, a citizen of the United States ofAmerica, residing at Cleveland, in the county of Cuyahoga and State ofOhio, have invented certain new and useful Improvements in Gas-Ranges orGas- Stoves; and I hereby declare the following to be a full, clear, andexact description of the invention, such as will enable others skilledin the art to which it pertains to make and use the same.

This invention relates to improvements in gas-ranges or gas-stoves.

The object of this invention is to conduct hot air from thebroiling-compartment to the bake-oven to accommodate the provision of alarger broiling-compartment; to consume, substantially, all vaporsarising from meats being broiled in the broiling-chamber on their way tothe oven; to use the same burner or burners for heating thebroiling-chamber and the oven; to locate the oven as far as practicablefrom the said burner or burners,

so that scorching of the baking is prevented;

to have the said burner or burners so arranged relative to thebroiling-chamber that they are accessible from the front of the range orstove, and to locate the oven above the top of the range-or stove andprevent steam and other vapors arising from the cooking on the said topfrom entering the OVGIl.

With this object in view and to the end of realizing other advantageshereinafter appearing this invention consists in certain features ofconstruction and combinations of parts hereinafter described, andpointed out in the claims.

In the accompanying drawings, Figure 1 is a right-hand side elevation insection of a range or stove embodying my invention. Fig. 2 is a verticalsection on line 2 2, Fig. 1, looking rearwardly. Fig. 3 is a horizontalsection on line 3 3, Fig. 2, looking downwardly. Figs. 4 and 5 aresections in detail on lines 4 4 and lines 5 5, respectively, Fig. 3, andillustrate portions of the burner or burners employed in heating theoven and broiling-chamber of the range or stove. Figs. 4 and 5 are drawnon a larger scale than Figs. 1, 2, and 3 and portions are broken awayand in section in Figs. 2 and 3 to more clearly show the construction.

Referring to the drawings, D (see Fig. 1) indicates the body of myimproved gasrange or gas-stove, and d the top of the said body. The topd is provided with any suitable number of burners B for use in cookingupon the said top, which burners are generally known as top-burners,and 1) indicates a pipe for supplying the inflammable mixture or fuel(gas and accompanying air) to the burners B. The body portion D (seeFig. 1) is provided with legs Z, and between the legs and the top at isarranged a broiling compartment or chamber O, which extends from theupper end of the legs upwardly into suitable proximity to the top d. Thebroilingchamber O is, however, arranged far enough below the top d toaccommodate the application of the top-burners B. The front wall of thebroiling-chamber O is provided with a doorway e, (see Fig. 1,) and Erepresents a door closing the said doorway. The broiling-chamber Ocommunicates at its rear end and upper portion with an upright fluewhich is preferably as wide as the broilingchamber and extends upwardlyto and communicates with the chamber 9 of the heatingjacket G of theoven, which jacket surrounds the baking-chamber h of the oven. The ovenis arranged a suitable distance above and extends rearwardly of the top(1. The oven is rigidly but removably secured to the flue f. Preferablythe oven-jacket G is provided at its lower end (see Fig. 2) withlaterally and outwardly projecting flanges 24, resting upon andremovably secured by screws m to flanges 26, formed externally on andprojecting laterally of the upper ends of cast-iron standards 25, whichare supported from the body of the range or stove. Preferably thestandards 25 are provided at their lower ends and externally withlaterally-proj ecting flanges 27, removably secured by screws 28 to thetop d. The standards 25 form the right-hand and left-hand side walls ofthe upper portion of the flue f, and the forward and rear walls of thesaid portion of the said flue f are formed by steel lates 30, re movablysecured by screws 32 gs ee Fig. 1) to the wall-forming standards 25. Itwill be observed, therefore, that the oven is supported from the upperend of the flue f.

The upper portion of the flue, which portion is composed of the parts 25and 30, as

already indicated, rests directly upon the lower portion 33 of the saidfiue. The last- -1nentioned portion 33 of the fiue f is preferingflanges 34, next exteriorly of the rear and forward walls of the fiuef.(See Figs. 1 and 2.)

The oven (see Fig. 1) is provided with a door 12, which affords accessto the baking-chamber of the oven. The bottom of the bakingchamber h isprovided with holes or perforations 35, establishing communicationbetween the said chamber and the chamber 9 of the oven-jacket. Thechamber 9 is provided at the top and rear end with an outlet 14. Theside walls of the baking-chamber are provided at the upper end of thesaid chamber with perforations or air-outlets 36. The flue f extends, asalready indicated, a suitable dis tance below the top wall of and isarranged j-ust rearward of the broiling-chamber O, and the said flue atthe forward side of its lower portion opens into the said chamber. I

would here remark that the racks generally employed in the oven and inthe broilingchamber being of any suitable construction.

are not illustrated.

Within the upper portion of the broilingchamber 0 are arranged twoburners, which extend into the lower end of the fiuef, and P indicatesthe pipes for supplying the inflammable mixture or fuel (gas andaccompanying air) to the said burners. Each of the lastmentioned burnerscomprises a horizontally arranged body A, which extends from within theforward end of the upper portion of the broiling-chamber G into thelower end of the passage-way formed by the fiue f. The burner-b ody Aconsists, preferably, of a hollow casting. The burner-body A iscylindrical in cross-section and hollow interiorly, as at 10. Thechamber 10 extends from end to end of the burner-body A and communicatesat its forward and fuel-receiving end with a pipe P.

The lower portion of the burner-body A is perforated, being providedwith downwardlydischarging orifices 13, leading from the chamber 10 andarranged at suitable intervals longitudinally of the burner-body. Theburner-body A is provided at its rear end and within the lower portion33 of the flue f with two horizontal or approximately horizontal arms aand a, which project laterally of the burner-body in oppositedirections, respectively, and are preferably integral with and arrangedat a right angle to the burner-body. Each arm a (see Fig. 2) is providedinteriorly with a chamber 15, which is closed at the outer end of thesaid arm, as at 16, and communicates at the inner end of the arm withthe chamber lO. The upper portion of each arm a is perforated, beingprovided with two rows of upwardly-discharging orifices 17,

with the orifices of each row spaced longitudinally of the arm andleading from the chamber 15 in the said arm. The rear upper por tion ofthe burner-body A is perforated, being provided with a row of orifices18, discharging upwardly into the fluef and spaced longitudinally of theburner-body and leading from the chamber 10, with the said row extendingfrom a point centrally between the outer ends of the burner-armsforwardly a suitable distance. The burner-body A is provided between therow of orifices 18 and the rows of orifices 13 with a slot 20, whichcommunicates with the chamber 10 and extends circumferentially of theupper portion and sides of the burner-body.

In the operation of the burners employed in heating the broiling andbaking chamber the ignited gas-jets issuing from the most rearwardorifices 13 in the lower portion of the burner-body communicate fire tothe gas issuing from the slot 20. The ignition of gas escaping from theslot 20 communicates fire to gas issuing from the orifices 18, and theignition of gas escaping from the orifices 18 communicates fire to gasescaping from the orifices 17 of the burner-arms a.

I would here remark that the burners arranged within the upper portionof the broiling-chamber C and withinthe lower portion of the fine fduring their operation not only broil or otherwise operate upon meat orother food or matter placed in the said chamber below the burners, butthe burning gas-jets issuing from the slot 20 and orifices 18 and 17 ofthe said burners consume fumes or vapors arising from the said food orcalorically treated matter during the passage of the said fumes orvapors into and upwardly within the flue f, so that the heated airpassing through the said flue into the oven is not objectionably ladenwith fumes or vapors.

I would here remark that the flames issuing from the slot 20 andorifices 17 and 18 into the flue f create suction within the said flueand result in the establishment of a draft from the air-inlets c at thelower end of the broiling-chamber, (see Fig. 1,) through the saidchamber, and thence through the fiue f, baking-chamber, and oven-j acketthat fumes or vapors arising from food cooked upon the body of the rangeor stove have no ingress to the oven, and consequently the walls of thebaking-chamber of the oven are not subjected to corrosion from suchfumes or vapors, and that the burners employed in heating thebaking-chamber and broiling-charm ber are arranged far enough below theoven to avoid any possibility of scorching the baking.

The combined baking and broiling burners are supported in any improvedmanner. Preferably the said burners are supported at the forward endsfrom the pipes P and at their rear ends rest upon lugs 37, which areintegral with and formed interiorly of the lower portion of the flue fand project in under the arms a of the said burners.

What I claim is 1. In a gas-range or gas-stove, the combination of thebody provided between its upper and lower ends with a broiling-chamberhaving an air-inlet at its lower end; an oven arranged above the top ofthe body and extending farther rearwardly than the body and comprising aheating-j acket surrounding the baking-chamber of the oven, with thechamber of the jacket provided with an outlet at its upper end and incommunication at its lower and upper ends with the bakingchamber; a flueextending between the oven and the broiling-chamber and communicating atits upper end with the jacket-chamber at the bottom of the oven and incommunication at its lower end with the broiling-chamber at the rear andupper end of the lastmentioned chamber, which flue has its lower portionarranged rearward of the broilingchamber; a burner arranged within theupper end of the broiling-chamber and extending into the lower end ofthe flue, which burner is provided within the broiling-chamber withdownwardly-discharging orifices or outlets and within the flue withupwardly-discharging orifices or outlets, and means for conducting anaeriform fuel to the said burner.

2. A gas-range or gas-stove comprising a body provided between its upperand lower ends with a broiling-chamber; an oven arranged above the topof the body and com prising a heating-jacket externally of thebaking-chamber of the oven, with the chamber of the jacket provided withan outlet and in communication with the baking-chamber; a flue extendingbetween the oven and the broiling-chamber and communicating at its upperend with the jacket-chamber at the lower end of the oven, which fluecommunicates at its lower end with the broiling-chamber at the rear andupper end of the lastmentioned chamber and has its lower portionarranged rearward of the broiling-chamber; a burner arranged within theupper end of the broiling-chamber and extending into the lower end ofthe flue, which burner is pro vided within the broiling-chamber withdownwardly-discharging orifices or outlets and within the flue withupwardly-discharging orifices or outlets, and means for conducting anaeriform fuel to the said burner.

3. A gas-range or gas-stove comprising a body provided between its upperand lower ends with a broiling-chamber which has an air-inlet; anupright flue arranged rearward of the upper portion of and communicatingwith the broiling-chamber, which flue corresponds or approximatelycorresponds in width with the broiling-chamber; a burner arranged withinthe upper end of the broilingchamber and extending into the lower end.of

the flue, which burner is provided. within the broiling-chamber withdownwardly-discharging orifices or outlets and within the flue withupwardly discharging orifices or outlets; means for conducting anaeriform fuel to the said burner, and an oven supported from the upperend of the flue and comprising a baking-chamber and a heating-jacket,with the chamber of the jacket provided with an outlet at its upper endand communicating with the baking-chamber at the upper and lower ends ofthe last-mentioned chamber and in communication also with thepassage-way formed by and within the flue.

4. In a gas-range or gas-stove, the combination of the body providedbetween its upper and lower ends with a broiling-chamber; an uprightflue arranged rearward of the up per portion of and communicating withthe broiling-chamber, which flue corresponds or approximatelycorresponds in width with the broilingchamber; a burner arranged withinthe upper end of the broiling-chamber and extending into the lower endof the flue; means for conducting an aeriform fuel to the said burner,and an oven arranged above the body portion of the range or stove andhaving its baking-chamber in communication with the flue at the upperend of the flue.

5. A gas-range or gas-stove comprising a body provided with abroiling-chamber; an oven arranged above the top of the body; a

flue extending between the oven and the broiling-chamber and incommunication at its upper end with the baking-chamber of the oven andcommunicating at its lower end with the broiling-chamber at the upperend of the last-mentioned chamber; a burner arranged within the upperend of the broiling-. chamber and extending into the lower end of theflue, which flue is provided within the broilingchamber with downwardlydischarging orifices or outlets and within the flue withupwardly-discharging orifices or outlets, and means for conducting anaeriform fuel to the said burner.

6. A gas-range or gas-stove comprising a body having a top and providedbelow the top with a broiling-chamber; an upright flue communicatingwith and extending upwardly from the broiling-chamber through the top,with the lower portion of the flue rigid with the body of the range orstove and with the upper portion of the flue formed by two cast-ironstandards and two steel plates, said standards forming opposite sidewalls respectively of the upper portion of the flue and rigid with thebody and flanged laterally at their upper ends, and the said platesforming the forward and rear walls of the said upper portion of the flueand removably secured to the standards; a burner arranged within thebroilingchamber; means for conducting an aeriform fuel to the burner,and an oven supported from the upper end of the standplates, saidstandards forming ards and removably secured to the aforesaid flanges,with the baking-chamber of the oven in communication with the passageway formed by and within the flue.

7. A gas-range or gas-stove comprising a body provided with abroiling-chamber; an upright flue communicating with and eX- tendingupwardly from the broiling-chamber, with the lower portion of the fluerigid with the body, and with the upper portion of the flue formed bytwo standards and two two opposite walls respectively of the upperportion of the flue and rigid with the body, and the said plates formingthe two remaining walls of the said upper portion of the flue andremovably secured to the standards; a burner arranged within thebroiling-chamber; means for conducting an aeriforrn fuel to the burner,and an oven rigid with the upper end of and removably secured to theaforesaid standards, with the baking-chamber of the oven incommunication with the passage-way formed by p and within the flue.

In testimony whereof I sign the foregoing specification in the presenceof two witnesses.

JOSEPH ROY.

Witnesses:

O. H. Donnn, B. 0. BROWN.

